New Feast - by Lucy Malouf & Greg Malouf (Paperback)
Similar Products
Products of same category from the store
All
Product info
<p/><br></br><p><b> Book Synopsis </b></p></br></br>The Middle East has long had a vibrant tradition of home-style vegetarian cuisine - from their abundant fresh salads, dips and breads to their delicious and hearty main meals. Based on the freshest ingredients and cooked from the heart, Greg and Lucy Malouf's approach to vegetarian food comes from their love of traditional Middle Eastern flavor combinations. The recipes in <i>New Feast</i> are new interpretations of Middle Eastern food, inspired by the spirit of generosity and sharing that characterizes the region. Think glazed apple-raisin fritters, zucchini blossom and preserved lemon risotto with ricotta and parmesan or griddled broccolini with almonds and harissa butter. With sections dedicated to butters and preserves, cooked vegetable dishes, dips and spreads, pickles and relishes, pastries, pastas, salads, grains and legumes - this is a beautiful cookbook for anyone wanting to take vegetarian cuisine to new, flavorsome heights.<p/><br></br><p><b> Review Quotes </b></p></br></br><br><i>New Feast</i> a cookbook full of rich Middle Eastern vegetarian recipes that span the region Framed by lush photographs, the recipes celebrate the diversity of the Levant. <i>Saveur</i> <br>"Why didn t anyone think of this before? Middle Eastern food has always been delicious, but for the most part it goes on unchanged from generation to generation. Greg Malouf, an Australian of Lebanese ancestry, has cast a new eye on every Middle Eastern dish he cooks. The food is transformed, but somehow it retains the integrity of the original recipe. Everything comes to the table looking like a piece of art, and it ends up tasting even better than it looks. Every restaurant in Morocco offers pastila, layers of thin pastry stuffed with pigeon. Mr. Malouf substitutes rabbit for the pigeon, and devises as aky and tasty a pastry as has ever emerged from an oven. The result is one of the most magni cent dishes I ve eaten. I ve dreamt about it ever since." Stan Slesser, Personal Journal, The<i> Asian Wall Street Journal</i> <br>"[One of]The Most Anticipated Cookbooks of Fall 2014" <i>Eater</i> <br>"The next day s hangover morphed quickly to pleasure at Mo Mo, in a gorgeously decorated cellar. ...Chef Greg Malouf is a Melbourne native of Lebanese parentage who, has, for more than a decade, created his own contemporary Middle Eastern cuisine. The desserts in particular deserve a mention: I had a sampler of rose-petal Turkish delight brulee, muhallabeya (Lebanese milk pudding with Syrian apricot and sesame citrus biscuits), and pear baklava with dates and ginger ice cream a new spectrum of subtle, perfumy avours." Anthony Bourdain, American Gourmet<br> NOTE: Greg Malouf featured on Anthony Bourdain s <i>Kitchen Confidential</i> <br>"I m sold on him. I don t know of any other chef that can match Greg Malouf s versatility and talent who is working in the medium I like his swing back and forth between old and new and his sensitivity with spices is brilliant I say this because I cooked through his latest book. He is a brilliant chef. I like the way his food plays with my head." Paula Wolfert, chef-author <br> The food transcends some of the traditions in presentation but remains authentic in taste. -The <i>New York Times</i>"<br><br>"New Feast" a cookbook full of rich Middle Eastern vegetarian recipes that span the region Framed by lush photographs, the recipes celebrate the diversity of the Levant. "Saveur" <BR>"Why didn t anyone think of this before? Middle Eastern food has always been delicious, but for the most part it goes on unchanged from generation to generation. Greg Malouf, an Australian of Lebanese ancestry, has cast a new eye on every Middle Eastern dish he cooks. The food is transformed, but somehow it retains the integrity of the original recipe. Everything comes to the table looking like a piece of art, and it ends up tasting even better than it looks. Every restaurant in Morocco offers pastila, layers of thin pastry stuffed with pigeon. Mr. Malouf substitutes rabbit for the pigeon, and devises as aky and tasty a pastry as has ever emerged from an oven. The result is one of the most magni cent dishes I ve eaten. I ve dreamt about it ever since." Stan Slesser, Personal Journal, The" Asian Wall Street Journal" <BR>"[One of]The Most Anticipated Cookbooks of Fall 2014" "Eater" <BR>"The next day s hangover morphed quickly to pleasure at Mo Mo, in a gorgeously decorated cellar. ...Chef Greg Malouf is a Melbourne native of Lebanese parentage who, has, for more than a decade, created his own contemporary Middle Eastern cuisine. The desserts in particular deserve a mention: I had a sampler of rose-petal Turkish delight brulee, muhallabeya (Lebanese milk pudding with Syrian apricot and sesame citrus biscuits), and pear baklava with dates and ginger ice cream a new spectrum of subtle, perfumy avours." Anthony Bourdain, American Gourmet<BR> NOTE: Greg Malouf featured on Anthony Bourdain s "Kitchen Confidential" <BR>"I m sold on him. I don t know of any other chef that can match Greg Malouf s versatility and talent who is working in the medium I like his swing back and forth between old and new and his sensitivity with spices is brilliant I say this because I cooked through his latest book. He is a brilliant chef. I like the way his food plays with my head." Paula Wolfert, chef-author <BR> The food transcends some of the traditions in presentation but remains authentic in taste. -The "New York Times""<br><br>""New Feast."..a cookbook full of rich Middle Eastern vegetarian recipes that span the region...Framed by lush photographs, the recipes celebrate the diversity of the Levant." -"Saveur" <BR>"Why didn't anyone think of this before? Middle Eastern food has always been delicious, but for the most part it goes on unchanged from generation to generation. ... Greg Malouf, an Australian of Lebanese ancestry, has cast a new eye on every Middle Eastern dish he cooks. ...The food is transformed, but somehow it retains the integrity of the original recipe. Everything comes to the table looking like a piece of art, and it ends up tasting even better than it looks. ...Every restaurant in Morocco offers pastila, layers of thin pastry stuffed with pigeon. Mr. Malouf substitutes rabbit for the pigeon, and devises as flaky and tasty a pastry as has ever emerged from an oven. The result is one of the most magnificent dishes I've eaten. I've dreamt about it ever since." --Stan Slesser, Personal Journal, The" Asian Wall Street Journal" <BR>"[One of]The Most Anticipated Cookbooks of Fall 2014" --"Eater" <BR>"The next day's hangover morphed quickly to pleasure at Mo Mo, in a gorgeously decorated cellar. ...Chef Greg Malouf is a Melbourne native of Lebanese parentage who, has, for more than a decade, created his own contemporary Middle Eastern cuisine. ...The desserts in particular deserve a mention: I had a sampler of rose-petal Turkish delight brulee, muhallabeya (Lebanese milk pudding with Syrian apricot and sesame citrus biscuits), and pear baklava with dates and ginger ice cream--a new spectrum of subtle, perfumy flavours." --Anthony Bourdain, American Gourmet<BR> NOTE: Greg Malouf featured on Anthony Bourdain's "Kitchen Confidential" <BR>"I'm sold on him. I don't know of any other chef that can match Greg Malouf's versatility and talent who is working in the medium...I like his swing back and forth between old and new and his sensitivity with spices is brilliant...I say this because I cooked through his latest book. He is a brilliant chef. I like the way his food plays with my head." --Paula Wolfert, chef-author <BR>"The food transcends some of the traditions in presentation but remains authentic in taste." -The "New York Times"<br><br>"Why didn't anyone think of this before? Middle Eastern food has always been delicious, but for the most part it goes on unchanged from generation to generation. ... Greg Malouf, an Australian of Lebanese ancestry, has cast a new eye on every Middle Eastern dish he cooks. ...The food is transformed, but somehow it retains the integrity of the original recipe. Everything comes to the table looking like a piece of art, and it ends up tasting even better than it looks. ...Every restaurant in Morocco offers pastila, layers of thin pastry stuffed with pigeon. Mr. Malouf substitutes rabbit for the pigeon, and devises as flaky and tasty a pastry as has ever emerged from an oven. The result is one of the most magnificent dishes I've eaten. I've dreamt about it ever since." --Stan Slesser, Personal Journal, The" Asian Wall Street Journal" <BR>"The next day's hangover morphed quickly to pleasure at Mo Mo, in a gorgeously decorated cellar. ...Chef Greg Malouf is a Melbourne native of Lebanese parentage who, has, for more than a decade, created his own contemporary Middle Eastern cuisine. ...The desserts in particular deserve a mention: I had a sampler of rose-petal Turkish delight brulee, muhallabeya (Lebanese milk pudding with Syrian apricot and sesame citrus biscuits), and pear baklava with dates and ginger ice cream--a new spectrum of subtle, perfumy flavours." --Anthony Bourdain, American Gourmet<BR> NOTE: Greg Malouf featured on Anthony Bourdain's "Kitchen Confidential" <BR>"I'm sold on him. I don't know of any other chef that can match Greg Malouf's versatility and talent who is working in the medium...I like his swing back and forth between old and new and his sensitivity with spices is brilliant...I say this because I cooked through his latest book. He is a brilliant chef. I like the way his food plays with my head." --Paula Wolfert, chef-author <BR>"The food transcends some of the traditions in presentation but remains authentic in taste." -The "New York Times"<br><p/><br></br><p><b> About the Author </b></p></br></br>Acclaimed as the creator of a new style of cooking known as Modern Middle Eastern, Michelin-starred chef GREG MALOUF has been honored as Ambassador by The American University in Beirut for his achievements in promoting Lebanese cuisine around the world. Greg is now based in Dubai. <p/>LUCY MALOUF is a food writer and editor. Together with her former husband, Greg, she is the co-author of <i>Arabesque</i>, <i>Moorish</i>, <i>Saha</i>, <i>Turquoise</i>, <i>Saraban</i> and <i>Malouf: New Middle Eastern Food</i>. She now lives in the UK.
Price History
Price Archive shows prices from various stores, lets you see history and find the cheapest. There is no actual sale on the website. For all support, inquiry and suggestion messagescommunication@pricearchive.us